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Optional extras:

Carrots, Parsnips, Mushrooms

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Many a game stew uses bacon for some saltiness, we prefer to keep it really gamey. But we do recommend adding a splash of frutiness to the mix, a splash of port and some zesty orange should do the trick.

Equally red wine and or juniper berries work well.

We recommend you roasting your partridge and pheasant first for a fuller flavour from this meat or alternatively use leftover meat. But if you’re short on time then feel free to pop all the meat in the stew at the same time.

Stage 1 - get roasting

Start by roasting your pheasant and partridge, butter up the skins and pop them in the oven, at 180 degrees.

A Partridge will need about 25 -30mins @ 180 and a Pheasant will need 45 minutes depending on size.

Stage 2 - prep your meat

Ask your butcher to prepare and dice your venison and rabbit into generous sized pieces. You want Haunch of Venison; it’s the prime cut, full or flavour for a tender, tasty stew.

Stage 3 – get cooking!

Slice garlic and fry in same pan as meat was browned in, add onion and a good splash of port, salt and pepper, leave for a good 5-7 minutes.

Add Venison and Rabbit back in and a good litre of beef stock, zest and juice of an orange and some thyme and rosemary. Leave to simmer for an hour or pop in the oven with a lid on at a low heat of 160.

Tear your meat off the roasted Pheasant and Partridge and pop the bones in to a saucepan with boiling water, onion, carrot and celery and boil for a nice stock.

Add the Pheasant and Partridge meat to your stew, give everything a good stir and add a further splash of port, cook for a further 30 minutes.

Once cooked give it a good stir and a sprinkling of parsley.

And for that extra special glisten, add a generous knob of butter 5 minutes before serving for a rich, velvety finish.

Serve with horseradish mash or some hassleback roasties, simply scrumptious!

We have left the veggies out of this to keep it supremely meaty but if you want some vegetables, we recommend carrots, parsnips and mushrooms.